Equipment
Ingredients
Cake Batter
- 475 g all-purpose flour, sifted
- 5 g baking soda
- 2 g ground cinnamon
- 1 g ground nutmeg
- 1 g ground cloves
- 3 g salt
- 60 g unsalted butter, softened
- 200 g granulated sugar
- 300 g condensed tomato soup
- 120 g walnuts, chopped
- 120 g pecans, chopped
- 120 g raisins
- 5 ml cooking-oil spray
Frosting and Finish
- 225 g cream cheese, chilled
- 90 g unsalted butter, softened
- 10 ml vanilla extract
- 360 g confectioners sugar, sifted
- 1 lemon
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Coat a 23cm (9-inch) square baking pan with cooking-oil spray.
Whisk the sifted flour, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl.
Beat 60g softened butter and granulated sugar in a mixer bowl on high speed for 5 minutes until combined.
Incorporate the dry ingredients and tomato soup into the butter mixture by alternating additions on low speed until just combined.
Fold the chopped walnuts, pecans, and raisins into the batter using a spatula.
Transfer the batter to the prepared pan and bake at 175°C (350°F) for 40 to 45 minutes.
Cool the cake completely in the pan on a wire rack.
Beat the chilled cream cheese, 90g softened butter, vanilla, and confectioners sugar until the frosting is smooth.
Apply the frosting to the cooled cake or dust with additional confectioners sugar.
Chef's Notes
- The tomato soup provides acidity that reacts with the baking soda for lift and adds moisture without a distinct tomato flavor.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent the frosting from absorbing odors.
Freezer: 3 months — Freeze unfrosted cake wrapped tightly in plastic film.
Reheating: Serve at room temperature.
